Traditional Bread and Butter Pudding

• 300 ml heavy cream
• 1 pinch ground nutmeg
• 450 ml half fat milk
• 1 teaspoon vanilla essence
• 6 large egg yolks
• 75 g caster sugar
• 6 slices white bread, weighing about 200g/7oz
• 50 g unsalted butter, softened (plus extra for greasing)
• 25 g sultanas
• 25 g currants

1. Place the cream, milk and vanilla essence in a saucepan and bring almost to the boil.
2. In a bowl, whisk together the egg yolks and sugar until pale, then gradually pour in all the warm cream mixture, whisking as you pour.
3. Remove the crusts from the bread, spread each slice generously with butter, then cut in half diagonally.
4. Grease an ovenproof dish and place some of the bread slices in the bottom, sprinkle with some of the sultanas and currants, then continue layering up the bread and fruit.
5. Pour the warm custard through a fine sieve onto the bread and sprinkle with the ground nutmeg.
6. Place the dish in a roasting tin half filled with hot water and bake for about 45 minutes until the pudding is lightly set.
7. Serve warm.

heavy cream, ground nutmeg, milk, vanilla essence, egg yolks, caster sugar, white bread, unsalted butter, sultanas, currants

Taken from www.food.com/recipe/traditional-bread-and-butter-pudding-192499 (may not work)